Name: Loaded Breakfast Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large russet potatoes, diced into small cubes; 1 tbsp olive oil; ½ tsp garlic powder; ½ tsp smoked paprika; ½ tsp salt; ¼ tsp ground black pepper; 6 large eggs; 2 tbsp milk (or dairy-free milk); Salt and pepper to taste; 1 tbsp butter or olive oil; 4 turkey sausage links or beef sausage patties, cooked and chopped; 1 tbsp olive oil; 1 bell pepper, diced; ½ red onion, chopped; 1 cup baby spinach; ½ cup cherry tomatoes, halved; ½ cup shredded cheddar or dairy-free cheese; 1 ripe avocado, sliced; 2 tbsp chopped fresh parsley or green onions; Salsa, hot sauce, or sriracha; Sour cream or plain Greek yogurt

Description

Fuel your day with this hearty and delicious Loaded Breakfast Bowl! Packed with crispy potatoes, fluffy scrambled eggs, sautéed veggies, and savory sausage or beef, it’s the ultimate morning comfort food. Whether you’re meal-prepping for the week or cooking up a satisfying weekend brunch, this one-bowl wonder has everything you need to keep you full and energized.

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Ingredients

Scale

For the Crispy Potatoes:

2 large russet potatoes, diced into small cubes
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp ground black pepper

For the Scrambled Eggs:

6 large eggs
2 tbsp milk (or dairy-free milk)
Salt and pepper to taste
1 tbsp butter or olive oil

For the Breakfast Protein:

4 turkey sausage links or beef sausage patties, cooked and chopped

For the Veggies:

1 tbsp olive oil
1 bell pepper, diced
½ red onion, chopped
1 cup baby spinach
½ cup cherry tomatoes, halved

Optional Toppings:

½ cup shredded cheddar or dairy-free cheese
1 ripe avocado, sliced
2 tbsp chopped fresh parsley or green onions
Salsa, hot sauce, or sriracha
Sour cream or plain Greek yogurt

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Instructions

Step 1: Roast the Potatoes
Preheat the oven to 425°F (220°C).
Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on a baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway, until golden and crispy.

Step 2: Cook the Breakfast Protein
While the potatoes are roasting, cook sausage or beef patties in a skillet over medium heat.
Once fully cooked, remove and chop into bite-sized pieces. Set aside.

Step 3: Sauté the Veggies
In the same skillet, heat 1 tbsp olive oil.
Add bell pepper and red onion. Sauté for 4-5 minutes until soft.
Stir in spinach and cherry tomatoes. Cook for another 2 minutes until spinach is wilted.
Transfer to a bowl and set aside.

Step 4: Make the Scrambled Eggs
Crack eggs into a bowl and whisk with milk, salt, and pepper.
Melt butter in a clean skillet over medium-low heat.
Pour in the eggs and cook gently, stirring occasionally, until soft and fluffy.
Remove from heat.

Step 5: Assemble the Bowls
Divide roasted potatoes into 4 serving bowls.
Top with scrambled eggs, sautéed veggies, and chopped sausage or beef.
Add cheese while everything is still hot to let it melt slightly.
Garnish with avocado, herbs, and your favorite sauce or toppings.

Notes

Cut Even Potatoes – This helps them roast evenly and crisp up nicely.

Low & Slow Eggs – Cooking eggs gently keeps them creamy and soft.

Make It Spicy – Add jalapeños or hot sauce for a fiery kick.

Double Up – Cook extra and store portions in the fridge for grab-and-go meals.

Balance It – If it feels heavy, pair with fresh fruit or a smoothie.